Carpetbagger steak

You will need:

• 1 large fillet steak
• Block of Camembert cheese
• Clove of garlic, crushed
• Salt and pepper
• 1 tin smoked mussels
• 1 bottle Jimmy’s Sauce (available at Pick 'n Pay)

Butterfly fillet steak. Place whole mussels inside slit, along with the crushed garlic and slices of Camembert cheese. Salt and pepper to taste.
Using string, tie the fillet back together. (Best to soak the string in water for a while so it does not burn) Season the outside of the fillet with salt & pepper and marinate in the famous SA Jimmy’s sauce. Cook for about 15 – 20 on a hot fire for rare?